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Olive-Stuffed Venison Roast

Recipes

Olive-Stuffed Venison Roast

This stuffed venison roast utilizes garden herbs that survived the first few frosts of the season: mint, parsley, and oregano. Along with lemon zest, they lend this dish a summery, Mediterranean vibe while the olives and venison bring enough earthiness to bridge that gap to cooler weather. This...
Smoked Squash Soup with Venison Sausage

Recipes

Smoked Squash Soup with Venison Sausage

Right around the time deer season opens up, my garden starts throwing out piles of winter squash. Just like their summer brethren, the cucumber and zucchini, they start off sparse, a few here and there then suddenly—excess and abundance. As I write this, I have a pile of squash on my dinner table...
How to Make the Perfect Fried Rice

Cooking Techniques

How to Make the Perfect Fried Rice

As simple as fried rice sounds, there are a lot of tips, tricks, and rules (some more useful than others) to making it. Fried rice was a childhood favorite of mine, as well as a college and post-college staple. It’s a great way to use up leftover rice and whatever else you have in your fridge. But...
Hatch Chile Doves

Recipes

Hatch Chile Doves

Every year around September, a local grocer gets a large shipment of Hatch chiles in and sets up a roasting cage in front of the store, fire roasting fresh preppers to order. Needless to say, I always buy a bunch. The smell of flame-charred peppers is one of the most intoxicating food aromas. As...
Grilled Venison Bulgogi

Recipes

Grilled Venison Bulgogi

One of the things I love most about Korean food is how similar it is to American southern food. The flavors are definitely different, but the soul of the food is the same. It’s comfort food in every sense of the phrase: Food that has been fine-tuned by generations of tradition and adaptation that...
How to Make Chili Powder

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How to Make Chili Powder

Late summer is a busy time for anyone who gardens, hunts, or both. As the days get shorter, the preparation for the upcoming hunting season takes on more urgency, and my mind wanders from lures to broadheads to ceviche to chili. At the same time, the garden is in full production mode and I’m...
Duck and Avocado Tartare

Recipes

Duck and Avocado Tartare

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing. As with all uncooked meat preparations, the key is...
How to Pan Roast Fish

Cooking Techniques

How to Pan Roast Fish

If you want a golden-brown crust on a thick fillet of fish, pan roasting is the best way to achieve it. Pan roasting fish is a simple technique. As the name implies, it combines two cooking methods: pan searing and oven roasting. By combining these two techniques you can create an evenly cooked...
Pan-Roasted Fish with Fried Capers

Recipes

Pan-Roasted Fish with Fried Capers

Pan roasting fish creates a fillet with crispy skin and a moist interior. Paired with lemon, wine, and fried capers, this dish is perfectly balanced between acid, fat, salt, and some umami punch. I use skin on striped bass for this recipe, but almost any thick fish fillet will work, skin on or off...
Venison Red Snapper Hot Dogs

Recipes

Venison Red Snapper Hot Dogs

Red snapper hotdogs: No, they’re not made with red snapper, the fish. The snapper part comes from using natural casings on these sausages, which gives the links their distinct snappiness. Red? Because they contain food coloring. Why? Because this is America. Nothing says U.S.A. like taking a...